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Dublin Lawyer
1 whole lobster (live or packaged)
1/2 C butter
1/2 C Irish whiskey
1/2 C whipping cream
Salt & pepper to taste
Cook the lobster (either live or from a package) in boiling water. To open the shell after cooking, plunge a sharp knife into the cross on the back of the lobster head. Slice in half lengthwise and crack open the claws. Remove all the flesh and cut into large pieces. (Keep both halves of the shell for serving purposes).
Melt the butter in a deep frying pan, and place the lobster meat in the pan after the butter has started foaming. Cook for a few minutes, taking care that the butter does not burn. Add the whiskey, and when heated, set a light to it (using a match or long-lighter). When the fire has died, stir in the cream, salt and pepper, and heat through. Pour back into the lobster shell halves and serve.
Note: Dublin Lawyer is a traditional dish, but the ingredients are typically expensive. It is considered a rare treat. For the best flavor, the lobster needs to be freshly killed before cooking. However, if you're squeamish like me a packaged whole lobster from the grocery will do.
*Image of Dublin Lawyer ingredients used with kind permission of John Murphy from Ireland's Eye.
Recipe featured in the Larkin Community Cookbook.
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